Roasted Vegetable Macaroni And Cheese

Serves 6.

This veggie-forward take on mac ‘n’ cheese features roasted broccoli and carrots in a creamy cheese sauce. A panko topping adds just the right amount of crunch.

3 tablespoons flour

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

2 cups milk

1 cup shredded cheddar

cheese

1 cup shredded Colby cheese For topping:

1 cup plain panko bread

crumbs

3 tablespoons melted butter

For vegetables: 2 cups small broccoli florets 2 medium carrots, peeled

and cut into 1⁄2-inch

pieces 1 tablespoon olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon pepper For mac ‘n’ cheese: 2 1⁄4 cups uncooked cavatappi pasta (6 ounces) cup butter

Preheat oven to 400 degrees Fahrenheit. Spray 2-quart baking dish with cooking spray, then set aside. Spray a baking sheet with cooking spray.

In large bowl, add all roasted vegetable ingredients and toss to combine. Spread in pan in single layer. Bake 10 minutes. Stir, then continue baking 8 to 12 minutes longer or until vegetables are lightly brown and just tender.

Meanwhile, cook and drain pasta according to package instructions. While pasta is cooking, melt 1⁄4 cup butter in 3-quart saucepan over medium-low heat. Stir in flour, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in milk. Increase heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook, stirring constantly, until cheeses are melted, then remove from heat. (I had to add a little more milk to thin the sauce.)

Gently stir cooked pasta into cheese sauce. Stir in roasted vegetables then pour mixture into baking dish. In small bowl, mix bread crumbs with 3 tablespoons melted butter until well mixed. Sprinkle on top of pasta mixture.

Bake 20 to 25 minutes or until bubbly and topping is golden brown. Let stand 5 minutes before serving,

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